Ecole Nationale Supérieure de Pâtisserie:
The École Nationale Supérieure de Pâtisserie in Yssingeaux, is located in the beautiful and quiet center of France. Recognized as France's leading school in Pastry and Baking arts, the ENSP has over 28 years of solid experience in transmitting best practices and skills to both students and prestigious chefs coming from all over the world. Today, these same chefs have returned to the ENSP in order to share their expertise and passion with the next generation. We train as many as 1,000 professionals, students and amateurs every year. We now have almost 100 international students from over 25 countries attending the school.
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Summer or Winter Pastry Campus:
SUMMER / WINTER CAMPS PROGRAMS (2 months each)
There are 3 distinct groups (for both the winter and summer Pastry Campus sessions) that can meet the needs of every pastry lover, from the beginner who would like to learn the fundamentals to the recent gradutate of pastry school who would like to work on technique.
Regardless of the level, each group will have:
- An intensive 250 hour program
- Small international classes
- Classes 7 hours per day, 5 days a week for 8 weeks
- Mostly hands-on
Initiation Campus:
The emphasis for this group is on discovering the art of pastry.
- Doughs and batters
- Creams
- Cakes
- Tarts
- Breads and Viennoiserie
- Ice creams and sorbets
- Chocolate
- Entremets
Students will also be initiated to some of the mor
e modern trends for applying these techniques. By the end of the program, students can expect to be capable of successfully making a traditional range of French pastries (with the guidance of recipes). With more practice, they will be on their way towards autonomy.
Advancing Campus:
This program is primarily destined for students who are currently attending classes in a culinary or pastry school. The emphasis in this program is to review the basics of French pastry in order to improve and learn new pastry techniques. Subjects include:
- Doughs and batters
- Creams
- Cakes
- Breads and Viennoiserie
- Ice cream and sorbets
- Chocolate
- Entremets
- Plated desserts
- Sugar and chocolate decorations
Depending on the level and the speed of the students, if there is time, they will also have an initiation to:
- Sugar pulling and pastillage
- Chocolate creations
At the end of this program, students will have acquired mor
e efficiency and autonomy in the fabrication processes.
Perfecting Campus:
This program is destined for students who have recently graduated from a pastry school. Topics in this program will include:
- Revision of traditional French pastry
- Modern tarts
- Modern entremets
- New trends in chocolate candy
- New trends in plated desserts
- New trends in ice creams and sorbets
- Catering (savory verrines, petits fours etc)
In addition to the above topicsand depending on the groups level, the program will also include the creation of artistic pieces such as :
- Sugar sculpture or
- Chocolate sculpture
French Pastry Art program (5 months - in English)
This program is especially designed for foreign students who want to learn the French Pastry fundamentals within 6 months. Students who complete the program will receive an ENSP certificate.
ENSP will welcome only students with a real and strong motivation to become a pastry chef and at the same time learn French well enough to be comfortable in an internship. All the courses are taught primarily in English. Fluency in spoken English will be required. During the 5 months at school, students will also have French classes.
The French Pastry Art Program includes:
- practical sessions in pastry labs (520h) with ENSP paermanent pastry chefs
- theoretical courses: applied technology, hygiene and security, first-aid, and art
- French classes
- A one-month internship in a French pastry shop
